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Your Daily Sweets (2005-2012)


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That banana dish is just BEYOND. Could you elaborate on the recipe, please?

And what is in the mortar? My old-family-tradition mind wants it to be loaf sugar, being crushed in the old way, to snow down upon the spices and other good things.

And the bananas just melt into that smooth mauve layer, easy to remove from the pan in those lovely perfect slices? Amazing. Tell more.

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Short/sandy almond cookies, from my mom's recipe.

2 sticks butter

1 cup sugar

2 cups flour (I use whole wheat pastry instead of AP)

1 cup ground nuts (I use almonds)

Combine, shape into a log then chill.  Slice and bake for 10-12 minutes at 350.  Yum, yum.

Andrea

http://tenacity.net

Thanks for the recipe. I'm going to make these tonight with pecans, they'll go perfectly with creme brulee.

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Today:

-brownies

-Portuguese cream tarts (recipe from Leite's Culinaria)

-Desserts at Feenie's in Vancouver (shared these with a friend after a huge meal)...1) Concorde Grape Tart with Pine Nut filling and brown butter ice-cream 2) Port Poached Pear with Roquefort ice-cream, candied pecans 3) Apple galette with caramel and vanilla ice-cream

-a slice of a tropical carrot cake with coconut cream cheese icing, made by my uncle

*GROAN* :wacko: So full, but so happy :biggrin:

Edited by Ling (log)
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i like the dagoba with lavender too, ling!

i had, today:

half a box of turkish delight (rose flavored)

one slice of black forest cake with whipped cream

three squares of a cadbury's milk chocolate with roasted almonds

couple of milk chocolate godivas

apple pastry...puff pastry with apple slices baked on top

candied ginger

joseph schmidt chocolate pumpkin

phew!

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On Sunday I baked some almond brittle cookies, recipe from Classic Home Desserts by Richard Sax. There's enough for a week, even after giveing some away at work yesterday.

"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

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I broke fast at Sushi Tei which just opened here in Bandung. After some yaki soba, I ordered Yukimi Daifuku for dessert. Teeny tiny bites of mochi ice cream in matcha, vanilla and chocolate flavors.

gallery_11814_1914_44873.jpg

gallery_11814_1914_4724.jpg

I'm going back soon for more! :wub:

Yetty CintaS

I am spaghetttti

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I had a business lunch at Zaytinya in Penn Quarter, DC yesterday and had the BEST DESSERT. The lunch was a great shared mezze selection that I really enjoyed, but the desserts that the table shared were fabulous. The Apples and Saffron, described on their menu as "saffron cream with apples, cinnamon crumble and spice syrup" was wonderful. I think it would be pretty easy to create a reasonable facsimile at home. It was basically diced apples caramelized with a nice spice mixture like cinnamon, star anise, cardamon, etc. (I'm speculating about the spices because I have no idea what was actually used) and was surrounded by a saffron-infused creme anglaise. That was basically it, but the flavors were fabulous. The apples and saffron paired suprisingly well together.

They also served a molten chocolate-cinnamon cake that was not that exciting, but I'm kind of over the whole molten chocolate cake thing. But they had an apricot/yogurt cream "parfait" that was also great. The menu describes it as "Yogurt Cream with apricot two-ways and Samos Island Muscat-vanilla gelee". It is difficult to describe because, frankly, it was scarfed before I got much more than a taste. :huh: but the taste that I got was fabulous.

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I have been eyeing his thread for some time, wondering if you really wanted to know what I have for dessert. Until the other day, when I had among other things, hauntingly beautiful quenelle of lavendar tarot root sorbet, a taste of my husband's stinky delicious durian sorbet, quenelle of quince sorbet with Thai basil and citron vodka splashed on top, raspberry creme brulee, lady fingers soaked in rum with chocolate stuff all over, a huge chocolate tendril with The Peabody logo imposed in gold, chocolate marbled long stick things, cherry cookies, a few other things I have no names for and umm oh, sh*t! This umm caramel just from the brink of burnt and liquidy super rich goodness surrounded with dark chocolate from heaven to die for good bonbon.

We got a chef's tasting at The Peabody--oh my total gosh! faint faint

But what I usually have for dessert is sugar free chocolate pudding with lite cool whip.  :rolleyes:  Or sugar free Archway choc chip or rocky road cookies or Pepperidge Farm sugar free Milanos.  :raz:  Just didn't want to say so till I had something interesting to say besides my usual!  :laugh: or sugar free ice cream...you get the drill...  :biggrin:

edited to say: Of course my special desserts were before during and after dindin.

I love durian ice cream. How did you make the durian sorbet, since its more like a paste. Did you infuse the flavors into something?

Thanks.

Nhumi

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Today I made a pan of the white chocolate-coconut cream bars from Fran Bigelow's Pure Chocolate for a lunch tomorrow at the wife's boss's country house. I wanted to make something that looked harder to make than it really was, and I'd been looking for an excuse to try that recipe. It came out pretty tasty.

"I think it's a matter of principle that one should always try to avoid eating one's friends."--Doctor Dolittle

blog: The Institute for Impure Science

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^Sounds good!

I had some chocolate (still working on my Michel Cluizel bars) and a slice of cake that was an interpretation of tiramisu (coffee sponge bottom layer, espresso-soaked vanilla sponge, then a gelatinous cream cheese layer) from a Chinese bakery. The cake part was good...the wobbly cream cheese layer was not so good.

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I have been eyeing his thread for some time, wondering if you really wanted to know what I have for dessert. Until the other day, when I had among other things, hauntingly beautiful quenelle of lavendar tarot root sorbet, a taste of my husband's stinky delicious durian sorbet, ...

I love durian ice cream. How did you make the durian sorbet, since its more like a paste. Did you infuse the flavors into something?

Thanks.

Nhumi

I will ask chef-boy, formerly known as chef-wanna-be, and get back to you. He master-minded most of the menu.

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I had the Tarte Citron from Chef Jerome (tagline : Specialised in French Luxury Pastry. Chef Jerome is an established true blue traditional French Pastry Shop. Our French Chef Jerome creates popular classic French cakes and delicious desserts. Our pastries contain no alcohol,additives or preservatives).

citrontarte.jpg

The filling is very tangy (mostly lemon with a hint of maybe orange and lime as well). I love lemon meringue pie and I like my fruit pastries strong so this is excellent. The crust is thin but doesn't fade into the background. It compliment the strong citrusy taste very well so you dont feel sick after a while.

p/s: Sorry about the ugly plating and yes I put it on a chair (in the pic) cause well.. I ate it by the computer!

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I have been eyeing his thread for some time, wondering if you really wanted to know what I have for dessert. Until the other day, when I had among other things, hauntingly beautiful quenelle of lavendar tarot root sorbet, a taste of my husband's stinky delicious durian sorbet, ...

I love durian ice cream. How did you make the durian sorbet, since its more like a paste. Did you infuse the flavors into something?

Thanks.

Nhumi

I will ask chef-boy, formerly known as chef-wanna-be, and get back to you. He master-minded most of the menu.

Chef-boy said he made a smoothie of durian and simple syrup. Did he say they get the durian in a paste?? Or maybe he made a paste of the durian they get. His cell phone is broke so I only saw him for like 15 minutes this week. But that's how he did it. Made a smoothie & made the sorbet out of that.

He also said that to get the right amount of simple syrup to durian you float an egg in the mixture & you want all but a nickel size portion of the egg's surface (shell) to be submerged in the durian goop... :rolleyes::wink:

Edited by K8memphis (log)
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At the risk of sounding like a Lean Cuisine commercial:

Last night I had half of a VERY LARGE piece of tiramasu from a local bakery. The place is Southern Sweets in Decatur. Those of you from Atlanta may have heard of it...if you haven't, shame on you!

This woman (Nancy Cole) is doing god's work. Her Chocolate Peanut Butter Mousse is amazing and the Georgia Pecan Tart is ridiculously decadent. She's been listed in Atlanta Magazine several times. I serve her desserts at my restaurant (alas, we're too small to have our own pastry kitchen), and we all love them. The entire waitstaff has been in there to eat by now.

I would've photographed it, but my camera's been on the fritz for the last couple months and I don't have time to shop for a new one right now.

The tiramasu was great....the cake was light, and the coffee flavor was perfect w/o being too strong. Great stuff

"have a sense of humor about things...you'll need it" A. Bourdain

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"I had a business lunch at Zaytinya in Penn Quarter, DC yesterday and had the BEST DESSERT. The lunch was a great shared mezze selection that I really enjoyed, but the desserts that the table shared were fabulous. The Apples and Saffron, described on their menu as "saffron cream with apples, cinnamon crumble and spice syrup" was wonderful. I think it would be pretty easy to create a reasonable facsimile at home. It was basically diced apples caramelized with a nice spice mixture like cinnamon, star anise, cardamon, etc. (I'm speculating about the spices because I have no idea what was actually used) and was surrounded by a saffron-infused creme anglaise. That was basically it, but the flavors were fabulous. The apples and saffron paired suprisingly well together.

They also served a molten chocolate-cinnamon cake that was not that exciting, but I'm kind of over the whole molten chocolate cake thing. But they had an apricot/yogurt cream "parfait" that was also great. The menu describes it as "Yogurt Cream with apricot two-ways and Samos Island Muscat-vanilla gelee". It is difficult to describe because, frankly, it was scarfed before I got much more than a taste. huh.gif but the taste that I got was fabulous."

FYI, here's my co-hosts signature:

Steve Klc

Site Manager, eGullet Society for Culinary Arts and Letters

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

I added the blue highlight.............

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^That apple crumble sounds particularly good.

I baked off 2 cakes today, using my standard chocolate cake recipe. One was made with Bensdorp cocoa, and the other was made with Bernard Callebaut cocoa. (I have 2 more to make this week--one with Valrhona cocoa, and the other...perhaps the Callebaut cocoa, which is different from the Bernard Callebaut.)

So I split the 2 cakes when they came out of the oven, and reserved the nicer halves for the chocolate layer cake I'm making this week--4 layers, each made with a different cocoa. I have my taste-testers lined up. :smile: They will be filled with an Italian caramel buttercream, and glazed with Pierre Herme's caramel chocolate ganache.

The less beautiful halves (the tops of the cakes) are for me to eat...hee hee! The others are wrapped and in the freezer.

Edited by Ling (log)
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